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Oriental cherry essence for foods

A technology of cherry blossom essence and food, which is applied in the field of essence, and can solve the problems of impure taste, insufficient fidelity of cherry blossom flavor, and weak natural feeling, etc., and achieve the effect of elegant floral fragrance, promoting food diversification, and comfortable taste

Inactive Publication Date: 2019-04-02
广州百花香料股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing sakura-flavored foods have problems such as insufficient fidelity of sakura flavor, weak natural feeling, and impure taste due to formula problems.

Method used

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  • Oriental cherry essence for foods
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  • Oriental cherry essence for foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This embodiment is illustrated by taking the cherry blossom essence for food with a total weight of 100g as an example. The preparation of the present invention is realized by a conventional weighing and stirring process. First, each raw material component is weighed as follows:

[0019]

[0020]

[0021] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir them evenly.

[0022] Example 1 of the present invention is the natural absolute oil of ethylene ionone, methyl dihydrojasmonate, geraniol, phenylethyl alcohol, and dimethylbenzyl butyrate, and white orchid absolute and jasmine absolute The main fragrance of the cherry blossom essence is constructed as the theme spice, and it is matched with aceturone, eugenol, benzyl acetate, nonanal, etc. to bring out the inherent rhythm of the cherry blossom essence. Since the main fragrance is mainly composed of floral fragrance, the cherry blossom essence has a faint cosmetic floral fragrance. ...

Embodiment 2

[0024]

[0025]

[0026] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir them evenly.

[0027] The formula ratio of embodiment 2 of the present invention is upgraded and improved on the basis of embodiment 1, the increase of the consumption of white orchid absolute and the consumption of increased honey-sweet keturone, so that it can cover up the bad cosmetic flower scent, The reference of trans-2-cis-6-nonadienal highlights the texture of the overall aroma, and the double increase of natural absolute oil makes the aroma more natural and lifelike. The fly in the ointment is that the cost has increased a lot.

Embodiment 3

[0029]

[0030]

[0031] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir them evenly.

[0032] Embodiment 3 of the present invention is on the basis of Embodiment 1 and Example 2, and adjusts the formula ratio under the condition factors of various aspects. The purpose of adjusting the amount of limonene is to suppress the release of floral aroma, and the choice of the amount of white orchid absolute oil reduces the cost without losing the theme of the aroma, still has a high natural feeling, lifelike Spend. Based on the above, embodiment 3 is a preferred embodiment of the present invention.

[0033] This shows, the allocation of various raw materials among the present invention is very important.

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Abstract

The invention provides oriental cherry essence for foods. The oriental cherry essence for foods is mainly prepared from the following raw materials in percentage by weight: 0.5%-1% of limonene, 0.45%-0.85% of beta-ionone, 0.01%-0.05% of alpha-damascone, 0.05%-0.12% of beta-damascone, 0.4%-1% of methyl dihydrojasmonate, 0.08%-0.15% of ethyl phenylacetate, 0.2%-0.5% of michelia alba absolute oil, 0.1%-0.2% of phenylethyl acetate, 0.1%-0.2% of geraniol, 0.1%-0.2% of eugenol, 0.05-0.1% of nonylaldehyde, 0.05%-0.15% of phenethyl alcohol, 0.005%-0.01% of rose ester, 0.2%-0.5% of benzyldimethylcarbinyl butyrate, 0.01%-0.03% of cis-3-hexen-1-ol, 0.03%-0.08% of benzyl acetate, 0.0002%-0.0006% of trans-2-cis-6-nonadienal, 0.01%-0.05% of jasmine flower absolute oil and the like. The oriental cherry essence disclosed by the invention has fresh elegant flower fragrance flavor, is pure and natural in fragrance, comfortable in mouth feel and long-lasting in fragrance retention, can be applied to foods of pastries, beverages, granular medicines, sweets and the like for fragrance increment, and can effectively meet requirements of vast consumers.

Description

technical field [0001] The invention relates to the field of flavors, in particular to a cherry blossom flavor for food. Background technique [0002] Cherry blossom is the national flower of Japan. It is not only loved by Japanese people, but also by many people all over the world. In recent years, food with cherry blossoms as a gimmick can be seen everywhere in the domestic market, with many varieties and varieties. Drinks, pastries, and soft cakes with special sakura flavor are more popular among young people. But existing sakura-flavored food mostly exists the problems such as sakura-flavor fidelity is not enough, and natural sense is not strong, and taste is not pure owing to formula problem. Contents of the invention [0003] The object of the present invention is to address the above existing problems and deficiencies, to provide a cherry blossom essence for food with fresh and elegant floral fragrance, realistic, natural and pure cherry blossom fragrance, comfort...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2200/15
Inventor 叶之壮吕洁琼陈锐扬刘海艳沈尧
Owner 广州百花香料股份有限公司
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